根据响应曲面法的Box-Behnken试验原理,在单因素实验基础上,设计4因素3水平的响应面实验,对灵芝-白灵菇酸奶的配方进行优化,并测定优化后其产品的乳酸菌数、营养成分和风味物质含量。得到灵芝-白灵菇酸奶的配方:嗜热链球菌与嗜酸乳杆菌的接种比例为1.17∶1,灵芝与白灵菇发酵液的添加比例为2.24∶1,添加量为20%,CMC添加量为0.21%,发酵温度为41℃。添加真菌发酵液的酸奶,其乳酸菌数达到108CFU/mL,显著高于对照酸奶107CFU/mL;酸度和持水力也有所提高,蛋白质降解更充分,氨基酸、胞外多糖含量显著高于对照酸奶,乙醛和丁二酮的含量均高于对照酸奶。

Based on the principle of Box-Behnken design,response surface methodology(RSM) was applied for the optimization of the formula of Ganoderma lucidum-Pleurotus yogurt.Four factors and three levels of response surface experiments were designed according to the single factor experiment.The result showed that the optimal formula of the yogurt were obtained as follows: the inoculation ratio of Str to Lac was 1.17∶ 1,additive proportion of zymotic fluid of Ganoderma lucidum to Pleurotus was 2.24∶ 1 and accounted for 20%,amount of CMC was 0.21%,fermentation temperature was 41℃.Under these optimal conditions,the Ganoderma lucidum-Pleurotus yogurt with superior quality was obtained.In the yogurt with the submerged culture filtrate of fungal,the count of lactic acid bacteria was up to 108 cfu/mL,which was significantly higher than the control yogurt(107 CFU/mL).The acidity and WHC also were increased.Protein was degraded more fully.The content of amino acids was increased significantly.The content of polysaccharide was significantly higher than that in the control yogurt.The levels of Butanedione and acetaldehyde were higher than those in the control yogurt.